Directions

Prepare bottom pie crust using 9-inch pie plate. Fill with fruit mixture; dot with butter. Prepare top pie crust and place on top of fruit mixture. Seal and trim off excess crust around the edges. Cut holes in top crust to ventilate. Bake for 45 to 50 minutes or until juices form bubbles that burst slowly.

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.